Optimizing extraction and glycation of pumpkin seed protein for application in tomato sauce

Date

2025-8

Author

Taş, Ozan

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The growing consumer shift from animal to plant proteins, driven by sustainability goals, affordability, and nutritional value, has highlighted the potential of pumpkin seed protein concentrate (PSPC). This dissertation investigates PSPC extraction, functional modification, and application in tomato sauce as a functional food product. First, PSPC was extracted via alkali, salt, and enzyme-assisted alkali methods combined with microwave or conventional pre-heating. Microwave-assisted alkali extraction (MH-AE) yielded the best results, achieving ~55% yield, 77% protein content, and superior functional properties. Second, PSPC obtained by MH-AE was glycated with fructose or allulose at different protein:sugar ratios (1:1, 3:1). Glycation was assessed by browning index, free amino groups, reducing sugar content, amino acid profile, and FTIR. Conjugates, particularly fructose at 1:1, showed the highest glycation degree and improved solubility, surface hydrophobicity, emulsifying, foaming, antioxidant, and hydration properties. Third, glycated PSPCs were incorporated into tomato sauces enriched with olive and tomato peel powders. Four formulations were tested: control (TS-C), unmodified PSPC (TS-U), allulose-glycated PSPC (TS-A), and fructose-glycated PSPC (TS-F). Conjugated PSPCs enhanced protein solubility, °Brix, antioxidant activity, and digestibility, with TS-F and TS-A showing the most improvement. Finally, Time-Domain Nuclear Magnetic Resonance (TD-NMR) was used to study hydration and molecular mobility in PSPC and sugars. Results confirmed sucrose’s strong and allulose’s weak water binding, demonstrating TD-NMR’s versatility in food analysis. Overall, optimized extraction and glycation significantly improved PSPC’s functionality, supporting its use in plant-based, clean-label, and value-added products.

Subject Keywords

Pumpkin Seed Protein Concentrate, Glycation, Tomato Sauce, TD-NMR Relaxometry

URI

https://hdl.handle.net/11511/115657

Collections

Graduate School of Natural and Applied Sciences, Thesis